Black Forest Waffles

Temps des Fêtes 2005
food and drink

BY: Anna Olson

I have actually gotten away with serving these for breakfast, but they are truly meant as a sweet dessert waffle. Try adding a spoonful of Cinnamon Hot Fudge Sauce (recipe follows) for an added bit of decadence.

1 cup (250 mL) sugar
¾ cup (175 mL) all-purpose flour
¾ cup (175 mL) pastry flour
⅓ cup (75 mL) cocoa powder (preferably Dutch process)
1½ tsp  (7 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) fine salt
⅓ cup (75 mL) warm water
1 tsp (5 mL) instant coffee powder
2½ oz (75 g) unsweetened chocolate, chopped
3 tbsp (45 mL) unsalted butter
2 tbsp (25 mL) canola oil
2 tsp (10 mL) vanilla extract
2 large eggs
1 large egg yolk
1½ cups (375 mL) buttermilk

3 cups (750 mL) pitted fresh or tinned sweet cherries
¾ cup (175 mL) sugar
¼ cup (50 mL)  water or brandy
1 tbsp (15 mL) lemon juice
2 cinnamon sticks
2½ tbsp (35 mL) cornstarch

Vanilla ice cream
Chocolate shavings

1. For waffles, whisk sugar, flours, cocoa, baking powder, baking soda and salt to blend. In a separate bowl, stir warm water and coffee powder to dissolve. Melt chocolate and butter in a medium saucepot over low heat until smooth. Remove from heat and stir in oil, vanilla and coffee mixture. Cool slightly.

2. Whisk eggs and buttermilk into chocolate mixture. Pour into dry ingredients and whisk to blend (a few lumps are fine).

3. Preheat waffle iron to medium-high heat, following manufacturer's instructions. Lightly grease iron and pour ½ to ¾ cup (125 to 175 mL) (depending on size of waffle iron) into center of iron and spread slightly. Close waffle iron and cook until waffle is cooked through, about 4 minutes (time may vary). Gently using a spatula, transfer waffle to a cooling rack. Repeat with remaining batter.

4. Waffles can be made in advance and frozen or kept warm and covered in a 200ºF (100ºC) oven until ready to serve.

5. For cherry sauce, bring cherries, sugar, brandy or water, lemon juice and cinnamon sticks up to a simmer. Cook, uncovered, for 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) cold water and whisk into cherries. Return sauce to a simmer and remove from heat. Remove cinnamon sticks. Sauce can be prepared in advance and reheated in microwave before serving.

6. To assemble, arrange waffles on a plate and place a generous scoop of vanilla ice cream on top. Top with cherry sauce and chocolate shavings and serve.

Makes 8 large Belgian-style waffles

Cinnamon Hot Fudge Sauce
¾ cup (175 mL) evaporated milk
¾ cup (175 mL) sugar
2 oz (60 g) unsweetened chocolate, chopped
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) corn syrup
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
Dash fine salt

1. In a small, heavy saucepan, heat evaporated milk and sugar until sugar is dissolved. Stir in chocolate, butter and corn syrup and bring to a boil. Boil for 8 minutes, stirring often, until sauce has thickened. Remove from heat and stir in vanilla, cinnamon and salt. Serve fudge sauce warm or chilled.

Makes about 1 cup (250 mL)